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Blueberry Muffins
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Jan 13, 2005 1:21 pm    Post subject: Blueberry Muffins Reply with quote




Recipe is similar to Banana Streusel Muffins.

Just replace mashed bananas with 100g ST. DALFLOUR Wild Blueberry Jam(No Added Sugar).
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Jan 13, 2005 1:36 pm    Post subject: Reply with quote

Florence

why is the muffin green huh? Blueberry jam should be at least purple or blue.

:roll:
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Jan 13, 2005 1:51 pm    Post subject: Reply with quote

Gina wrote:
Florence

why is the muffin green huh? Blueberry jam should be at least purple or blue.

:roll:



Actually is kind of greyish blue :!:
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hugbear
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Joined: 11 Sep 2004
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PostPosted: Thu Jan 13, 2005 3:46 pm    Post subject: Reply with quote

Florence, I normally use fresh blueberry for my blueberry muffins bcos when the fresh berry have been baked, the juice of the blueberry just ozzes out and stain the muffin a nice blue colour. The blueberry muffins recipe that I use has a cakelike texture.
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LeeLee
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Florence
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Joined: 22 Oct 2004
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PostPosted: Thu Jan 13, 2005 5:03 pm    Post subject: Reply with quote

hugbear wrote:
Florence, I normally use fresh blueberry for my blueberry muffins bcos when the fresh berry have been baked, the juice of the blueberry just ozzes out and stain the muffin a nice blue colour. The blueberry muffins recipe that I use has a cakelike texture.


I have a pack of fresh blueberry in my fridge. I thought of adding it in however, decided not to and instead finish up the 100g of jam that is left. So I could clear a bottle out of my fridge.
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hugbear
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Joined: 11 Sep 2004
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PostPosted: Thu Jan 13, 2005 6:08 pm    Post subject: Reply with quote

Florence wrote:
hugbear wrote:
Florence, I normally use fresh blueberry for my blueberry muffins bcos when the fresh berry have been baked, the juice of the blueberry just ozzes out and stain the muffin a nice blue colour. The blueberry muffins recipe that I use has a cakelike texture.


I have a pack of fresh blueberry in my fridge. I thought of adding it in however, decided not to and instead finish up the 100g of jam that is left. So I could clear a bottle out of my fridge.


So desu ne.
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LeeLee
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 1:10 pm    Post subject: Reply with quote

Hi Florence,

I want to try your Blueberry muffins.
I had bought the Blueberry jam n also a pack of dried blueberries.

What can I do?
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 1:32 pm    Post subject: Reply with quote

Hugbear,

Can you give me your Blueberry Muffins as well?
I bought dried blueberries instead...don't know what to do with it.


hugbear wrote:
Florence, I normally use fresh blueberry for my blueberry muffins bcos when the fresh berry have been baked, the juice of the blueberry just ozzes out and stain the muffin a nice blue colour. The blueberry muffins recipe that I use has a cakelike texture.
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papercook
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Joined: 08 Dec 2004
Posts: 209
Location: Singapore

PostPosted: Wed Jun 01, 2005 2:21 pm    Post subject: Reply with quote

maybe u can re hydrate the blue berries? like they do for dried fruit in fruit cake?

then can bake as normal...
probably not as juicy so the muffin won't turn blue.
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 2:28 pm    Post subject: Reply with quote

Thanks Papercook.
I will follow Florence's recipe as she used blueberry jam for this recipe & I will add some of the dried blueberries I've bought. It's expensive, cost $10.50/pack.

After this, if it's successful, I will try using fresh blueberries.
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hugbear
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Joined: 11 Sep 2004
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PostPosted: Wed Jun 01, 2005 2:29 pm    Post subject: Reply with quote

Karrine wrote:
Hugbear,

Can you give me your Blueberry Muffins as well?
I bought dried blueberries instead...don't know what to do with it.


hugbear wrote:
Florence, I normally use fresh blueberry for my blueberry muffins bcos when the fresh berry have been baked, the juice of the blueberry just ozzes out and stain the muffin a nice blue colour. The blueberry muffins recipe that I use has a cakelike texture.


Sure, let me go home and dig it out for you.
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LeeLee
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 2:31 pm    Post subject: Reply with quote

Thanks alot!!!
Let me try out Florence recipe maybe this evening.
If it's successful, I will try making it using fresh blueberries n using your recipe. I like cakey-texture muffins.


hugbear wrote:
Karrine wrote:
Hugbear,

Can you give me your Blueberry Muffins as well?
I bought dried blueberries instead...don't know what to do with it.


hugbear wrote:
Florence, I normally use fresh blueberry for my blueberry muffins bcos when the fresh berry have been baked, the juice of the blueberry just ozzes out and stain the muffin a nice blue colour. The blueberry muffins recipe that I use has a cakelike texture.


Sure, let me go home and dig it out for you.
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papercook
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Joined: 08 Dec 2004
Posts: 209
Location: Singapore

PostPosted: Wed Jun 01, 2005 3:14 pm    Post subject: Reply with quote

I have always wondered why in NTUC the dried blue berries more expensive than the fresh ones.

would carrefour be cheaper?
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 3:22 pm    Post subject: Reply with quote

I don't know, could be they are import from USA?
Dried Cranberries only cost $4.95/ pack.
Anyway, must I soak the dried blueberries before adding into the batter?
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papercook
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Joined: 08 Dec 2004
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Location: Singapore

PostPosted: Wed Jun 01, 2005 4:18 pm    Post subject: Reply with quote

i would probably soak it in some orange juice then use it.
u might want to use something else
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 4:24 pm    Post subject: Reply with quote

I saw a recipe that uses warm water to soak for about 5-8 mins. Does soaking in juices make any different?
Can we taste the juice?
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papercook
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Joined: 08 Dec 2004
Posts: 209
Location: Singapore

PostPosted: Wed Jun 01, 2005 5:08 pm    Post subject: Reply with quote

soaking with water will work of course.

i was thinking of using juice to bring back some of the tartness thats lost when they process the fruit

its all up to u of course . Smile
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Karrine
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Joined: 29 Jul 2004
Posts: 281
Location: Singapore, Choa Chu Kang

PostPosted: Wed Jun 01, 2005 5:48 pm    Post subject: Reply with quote

Thanks.
I will try soaking with warm water first since I will be using blueberry jam as well.
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Thu Jun 02, 2005 9:09 am    Post subject: Reply with quote

I did it last evening, n must say it's quite successful. I used St. Dalflour blueberry jam n added half pack of the dried blueberries. I soaked the dried berries with warm water for about 5 mins+ & drained before using.
Only thing is that, I used plain flour + about 2tsp of baking powder, it didn't rise much, wanted to used S/R flour initially.
The color was very greyish, is it supposed to be like that? And the batter was quite watery. But after baking, it turned out okay...just didnt rised much, as compared to using S/R flour.
I will try next round using fresh blueberries.
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dianaheng01
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Joined: 12 May 2005
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PostPosted: Thu Jun 02, 2005 10:36 am    Post subject: Reply with quote

Hi Florence

Do you mind post the recipe for Blueberry Muffins using fresh blueberries instead of using the blueberry jam? And usually where can we buy the fresh blueberries?

Thank You

Diana
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Thu Jun 02, 2005 10:39 am    Post subject: Reply with quote

Yes,

I'm also making another batch of blueberry muffins using fresh ones.
Diana, I saw it in a NTUC yesterday, in a small box.
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dianaheng01
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Joined: 12 May 2005
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PostPosted: Thu Jun 02, 2005 11:26 am    Post subject: Reply with quote

Thanks Karrine

Will go to NTUC to get the fresh blueberries.

Diana
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Thu Jun 02, 2005 11:30 am    Post subject: Reply with quote

Not all NTUC have. Those bigger n well-stocked ones should have. It looks like grapes, but in a box without stalk.
I saw it in Bt Panjang Plaza NTUC. That NTUC is quite well-stocked.
I am buying a box too n keep in the freezer if not baking immediately.
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Karrine
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Joined: 29 Jul 2004
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Location: Singapore, Choa Chu Kang

PostPosted: Thu Jun 02, 2005 3:57 pm    Post subject: Reply with quote

I am trying out another recipe using fresh blueberries. Just bought a box from NTUC - Bt Panjang during my lunch-time.
But I must say, they are not very fresh, I had a difficulty trying to choose a really good box. I tried 1 small berry n it's not very sweet. Is it supposed to be like that? They are from USA. $4.00+ for a box.
Can I check, if we can mix in the berries last or do we sprinkle them on top?
Will the berries burst during baking?

I am using this recipe:
Makes 6 L muffins
2 cups self raising flour sifted
1/2 cup caster sugar
2 eggs
1/3 cup veg oil
1 cup sour cream or low fat yoghurt
1 cup fresh blueberries.

Preheat oven, 180C.
Mix flour, sugar
Mix up eggs, oil, sour-cream/ yoghurt
Combine all ingredients, dun over mix.
Sprinkle berries.
Spoon into muffin tins.
Bake 25 - 30 min.

If its frozen berries, dun defrost, just add and use.
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West Life
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Joined: 21 Mar 2005
Posts: 17
Location: Melbourne, Australia

PostPosted: Thu Jun 02, 2005 4:20 pm    Post subject: Reply with quote

Would it turn hard if bake for so long? I bake for 15 mins. Not sure is it because mine is 12 and your recipe is 6L.
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